These cheesy breadsticks are actually made out of cauliflower, but you can’t tell! They are super delicious and a great low carb alternative.
I’m not sure if it’s through sheer will or the excessive amount of cauliflower based recipes I’ve made, but Mr. K has totally jumped on the cauliflower bandwagon with me. For weeks, he’s been telling his friends about the cauliflower crust pizza I made a few months back.
And I like these cauliflower “bread” sticks even better!
Look at all that melted cheese! These don’t taste anything like cauliflower to me. The cheese and spices mask the cauliflower flavor well. And the texture is like flatbread rather than mashed vegetables.
Is anyone else still feeling the effects of Spring forward/daylight saving time? I know we only lost an hour on Sunday but it felt more like three. I definitely enjoy the extra daylight. It allowed me to photograph this delicious dish. But I hate that when the sun does finally set, suddenly it’s only a few hours before bedtime and I’ve accomplished nothing.
How to Make Cauliflower Breadsticks
Step 1: Finely chop the cauliflower in a food processor.
Step 2: Cook the cauliflower in the microwave until it’s tender.
Step 4: Combine the cauliflower with the cheese, egg, and seasoning to make the dough
Step 5: Form the dough into a rectangle and bake it at 450°F until it’s golden brown. Top with cheese and bake again until the cheese has melted.
These breadsticks don’t take too long to make. The hardest part is having to squeeze the cauliflower dry. Every time I’m squeezing my cauliflower I always wonder, how did someone come up with this? What would make someone think “Hmm, let me try squeezing the crap out of this cauliflower and see if I can turn it into a bread substitute.”
While many people use a cheesecloth, I don’t own one. But no worries. Any thin linen cloth that allows water to easily pass through will do. I actually came across this recipe that eliminates the step of wringing the cauliflower dry, instead of cooking it in the microwave until it dries out. I might have to test that out in the future.
Next time, I’m going to have to make a double batch. I only managed to grab a few pieces before Mr. K devoured the rest!
- 1 head of cauliflower
- 1 large egg
- 1 1/2 cup shredded Mexican cheese blend
- 1 tsp Italian herb seasoning
- marinara sauce for dipping
- chopped fresh parsley for garnish, optional
- Cut raw cauliflower into small florets and place into food processor. Pulse until the cauliflower becomes the size of small grains of rice.
- Pour cauliflower into a microwave safe bowl. Cover with a paper towel and cook for 2-3 minutes until cauliflower is soft.
- Working in batches, add about 1/3 of the cooked cauliflower into a cheesecloth or clean, thin dish towel. Wring and squeeze towel to remove water from the cauliflower. The dryer the cauliflower is, the better your crust will turn out. The end result should look like something you chewed up and spit back out (see post photo for reference).
- Place drained cauliflower into a medium bowl. Add egg, 1/2 cup cheese, and herb seasoning. Mix with a large wooden spoon.
- Preheat oven to 450°F. Line baking sheet with parchment paper. Place cauliflower mixture on top and spread with fingers to form a rectangle, 1/4 inch thick.
- Bake for about 12-15 minutes until crust turns begins to brown. Evenly sprinkle on remaining 1 cup of cheese. Place back in oven and cook an additional 5 minutes, until cheese is melted and bubbling.
- Sprinkle with chopped parsley if desired. Slice breadsticks and serve with marinara sauce.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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